1 ANNOUNCER: Previously on MasterChef Australia... Are you listening? ..Nathaniel, Cecilia and Con... I'm watching you. ..had to keep up with Marco. CECILIA: Oh, my gosh. Fish ready - yes or no? But Nathaniel buckled... I'm sorry to say that you're going home. ..ending his MasterChef journey. It's all part of growing. Tonight, it's the first immunity pin of the year. How much do you want this little baby? For Nidhi, Zoe and Olivia, it's a race against the clock. Holy moly! Just one will advance to the final round. Time is not your best friend. And that's when the pressure really begins. You have to beat our guest chef. Australian Young Chef of the Year, Jake Kellie. To win, Jake will push the envelope. MAN: It's a bit risky, but I think it's going to get Marco's attention. But will he push too far? I'm totally shocked. 'MASTERCHEF' THEME ZOE: Come on, ladies. Cooking for the first immunity pin for the series, it's massive. Good luck, Liv. This is something what I really want. It's a great advantage. Let's do it, ladies. I can't believe that I'm fighting for immunity today. It's a privilege. This is huge for me. CHEERING, APPLAUSE MATT: There's Nidhi, Olivia and Zoe fighting to win that first immunity pin. They're all great cooks. So it'll be interesting to see what happens. GARY: Good morning. You have every right to be smiling and feeling happy, because this is the first immunity challenge of the competition so far, and you're standing here because you cooked three beautiful dishes in Marco's meat and three veg invention test, and so you've won the right to win that pin. Zoe, how are we feeling? Yeah, I'm excited. I can't wait. Good stuff. So, how do you REALLY feel? LAUGHTER (LAUGHS) No, I really feel excited. I can't wait. And of course, joining us, Shannon Bennett is gonna be your mentor, and he's got a pocketful of immunity pins and he wants to give 'em away. I'm looking forward to getting to see the skill that all of you possess and developing that skill a bit more... ..and getting that first pin to go off. I would absolutely love to be down there right now. I mean, Shannon Bennett is the mentor. Who wouldn't want to cook alongside Shannon Bennett? GEORGE: Guys, this will give you a big advantage over the other contestants. Could go a long way to helping you win this competition. The question is, how much do you want this little baby? Do you wanna hold it? I really want to put it on my apron right away. Who doesn't want a star on their apron? Right. So this is how it's gonna work. Immunity will take place over two rounds. The first round is a knockout. Win that round, and you go forward to the second round, where you'll cook off against a top chef. Beat that chef, and you get that immunity. Ready for round one? ALL: Yes. Let's go. I really badly want to fight for immunity today. I really want the opportunity to win a pin. Delicious food comes in many guises. It can be simple - pull it from the ground, wash it, roast it, eat it. And then there's the other side, where the culinary pendulum is currently swinging - towards technique, towards intricacy, towards creativity. And this first challenge is all about that. It's all about showing us your ability to handle that intricacy. This first round, we are looking for the perfect filled pasta... ..matched with the perfect sauce. But... ..you will only have one hour. CONTESTANTS EXCLAIM HARRY: This is a massive challenge. To make pasta in under an hour, let alone making the filling and the sauce. You have to make it for Marco Pierre White, who's the king of pasta. That is so much pressure. The secret is rich filling, delicate sauce. But just remember one thing - time is not your best friend. So you have to think. Good luck. Thank you. So here are the rules - got an open pantry, the garden's in play. You've got 60 minutes to give us that perfectly filled pasta with a perfectly matched sauce. Your time starts...now. CHEERING, APPLAUSE ZOE: The first thing I need to do is get my water on to boil. Time goes so quick in the MasterChef kitchen. It's really easy to forget things. (LAUGHS) I can't cook pasta unless I've got salted boiling water. This way, I won't forget about it. I already have a dish in my mind. Got it. The filling that I wanna make is roast pumpkin, garlic and goat's cheese. (WHISPERS) Goat's cheese... They're my favourite flavours to go in a pasta, so that's what I wanna work with. CHEERING, APPLAUSE This challenge is definitely most suited to Zoe. She loves making pasta. I just hope she can work quickly enough. 60 minutes is a really short time. NIDHI: I feel pretty good about the challenge because I love Italian food, and pasta is one of my favourites. And I love mushrooms. So I'll be doing a mushroom-stuffed ravioli with porcini broth and burnt sage butter. Remember, they've got one hour. They've gotta make their pasta, they've gotta rest their pasta. They've gotta make their filling, gotta make their sauce. GARY: Yeah. And I think the first job - make your pasta. Get it wrapped, get it in the fridge, and then move on to your filling. The most important thing today is to cook a perfect pasta. I'm kneading my pasta dough. I wanna get it in the fridge to rest for at least 20 minutes. I need to make sure that I take my time but don't waste time. To win an immunity pin would be a massive reward. I want it so bad. I want this a lot today. Whoo! Good job, Zoe! Feel good, Liv? Yeah. Feels good. Hello, Olivia. Hello. How's it going? SHANNON: Hey, Olivia. It's good, I think. I'm getting a workout kneading the dough. What's the filling? The filling is a fairly traditional pumpkin filling, and then it'll just be a burnt butter and sage sauce with a pancetta crumb. You haven't got long left, have you? No. You gotta get that in the fridge resting. Yes. MATT: Come on, Olivia. At this stage, I think Olivia is looking strong. Pasta's away and she's kicking on. So she's looking good. Zoe's looking good as well. She seems really focused. But I'm worried about Nidhi. She seems to be having a few problems with her pasta dough. NIDHI: The dough is not right. It's a bit runny and very sticky. But I don't have that much time, and I'm just freaking out right now what to do. Cooks! 15 minutes gone! 45 minutes to go. Come on, push! Come on. CHEERING, APPLAUSE ZOE: I finish kneading my dough. I think it looks really good. It's nice and smooth. It's got the texture that I want. So I've put it in the fridge to rest. CON: Go, Zoe! MIMI: Go, Nidhi! NIDHI: I'm still working on my pasta dough. The dough is quite runny and very sticky. I tried to do something with it, but it didn't work today. So I think I have to discard it and start with another one. MIMI: There's about 20 minutes gone. Nidhi's fallen behind, and I'm really worried that if she doesn't start rushing, she's not gonna get it done in the time frame. The dough is the hero of the dish and if I don't get it right, I will not be able to get through the second round for the immunity pin. Come on, Nidhi. OLIVIA: My pasta dough is resting in the fridge. So now I need to get on to my pumpkin filling. I'm gonna dice my pumpkin fairly small, because I don't have much time and I need the pumpkin nice and soft and caramelised for the filling. I add some crushed garlic and some thyme, a little bit of olive oil in there, toss it together and put it into the oven. MILES: Good work, Liv. Olivia looks really in control today. She's got her pumpkin roasting straightaway. Her pasta's done. Zoe's not going quite as quick, but she's going pretty well, and I'm really excited to see how this all finishes up. Are you gonna roast it, Zoe? ZOE: Yeah, I'm gonna roast it just in some butter. Good job. Zoe's doing oven-roasted pumpkin to fill her pasta. You only need enough for one serve. Greek serves. But I can see her chunks are really big. So I'm not sure how that's gonna cook in time. The clock is ticking. She's just gotta move faster. Keep moving, girl. Come on, Zoe. My second batch of dough - with God's grace, it turned out fine. CHEERING So I move on to chopping the bacon for making a crumble. I'll be adding a bit of flour and butter in it. The crumb will add crunchy texture to the dish and bacon is always yummy. SHANNON: Now, this is interesting. What's going on here? MARCO: What is that? I don't know. I don't know. It looks... She's baking it. Olivia, what is that? It's soda bread. Soda bread. Holy moly! Wow. Jeez. 35 minutes to go. Hopefully it cooks in time. I'm not sure. MATT: I get that Olivia's trying to stand out and impress Marco, but this is a filled pasta challenge. This is just another thing that she has to do. There's nothing like cutting it fine. CHEERING, APPLAUSE We love the focus, but remember - there's an immunity pin on the line! 30 minutes to go! CHEERING, APPLAUSE HEATHER: Good job, Zoe. ZOE: I've got my macadamia nut crunch. I need to move on to my sauce. It's just very simple - burnt butter, speck, sage. Bit of lemon. Tell us about your filling. I'm doing a roast pumpkin, garlic and goat's cheese filling. Has the pumpkin... The pumpkin's in the oven. So is the garlic. Let's see. Show us. Come on. Come on, show us. Don't hide it. Hmm. They're probably a little bit too chunky, actually. Look at that. Hasn't even started. Did I tell you that time is not your best friend? Correct. Exactly. If my pumpkin's got any chance to be cooked in time and caramelised, these pieces need to be cut way smaller. And I need to put them in a frying pan on the gas rather than in the oven. I should be focusing on getting my perfect sauce done. Definitely worried about running out of time. Hopefully I haven't ruined my chances. CHARLIE: Come on, Zoe! Come on, Nidhi. Whoo! Making that second batch of pasta has put Nidhi behind, but it looks like she's starting to pull it together. NIDHI: The next job I move on to is the stuffing for the ravioli. I'm stuffing them with mushrooms and bacon and ricotta cheese with some herbs in it. And I'm making porcini broth for the pasta. Porcini mushrooms, they have a very distinct flavour, and they light up a dish very easily and they're very light in texture. Nidhi's a very good cook. A really good cook. I like watching her, actually. She creates great flavours. I'm very much sure that the judges will be loving my dish. I know the end result will be very worthy of my stress and my hard work. Yeah, Nidhi! CHEERING, APPLAUSE You want that pin? Give us pasta full of flavour! 15 minutes to go. Come on. CHEERING, APPLAUSE OLIVIA: With 15 minutes to go, I get the pancetta in the oven. That's to go into the pancetta breadcrumb. And it's time to roll out my dough. I know that I need to put it through the roller quite a few times to make sure it's nice and smooth and silky. Is your water... Is there water boiling? No? Your water, Olivia. MILES: Water, Liv. Water. MIMI: Olivia, water. When I cook, I kind of zone out. I keep hearing people calling out from the gantry. Water. Water, Olivia. Water, Olivia! Huh? Grab a pot for your water, hon. I can't believe I forgot to put a pot of water on. (GROANS) I was concentrating on my soda bread and I forgot the basics. You can't cook ravioli without boiling water, and 15 minutes is cutting it fine. If I don't have cooked pasta, then I don't have a dish to serve to the judges. I could be in big trouble. ELISE: Go, Olivia! OLIVIA: Today we're cooking a perfect filled pasta with a perfect sauce for a shot at immunity. Time's running out... They've got, like, 12 minutes to go. ..and I've only just remembered to boil water for my ravioli. Ooh. Water's just going on. Is that gonna be ready in time? If this water doesn't boil, I've pretty much ruined my chances for today. I think that maybe making the bread for my crumb was a mistake. I should have just focused on the pasta. HARRY: Go, Olivia. CON: Go, Liv. HEATHER: Olivia's starting to look quite frazzled. She's got a lot going on, but I hope that she can pull it all together. Zoe's got a lot happening too, but she seems to be under control at the moment. ZOE: I've got my sauce coming together. MATT: Oh, beautiful. Roll my pasta, and it's looking good. It's nice and smooth, it's got the texture that I want. So I'm pretty happy. And I move on to making my filling. I mash the pumpkin, the garlic and nutmeg with the goat's cheese and...all I can taste is goat's cheese. And I start to think about what I can add to sweeten the flavour. How much time? Go, Zoe. Whoo! Honey's the first thing that comes to mind. I think honey will really balance the saltiness of the goat's cheese. Oh, careful how much. I stir it through, and it's starting to taste pretty good. I'm happy. CHEERING, APPLAUSE NIDHI: Time is running out, and I can't rest my pasta dough as long as I would like. Faster, faster, faster, faster. I'm not at all happy right now, because the pasta is not working. Come on, Nidhi! Come on, guys! MIMI: Nidhi's filling her pasta, and I'm a bit worried, because they're all different shapes and sizes. They're not the prettiest pasta I've ever seen. Marco is renowned for pasta. So I wouldn't want to be serving him anything that's not perfect. Come on, Nidhi! OLIVIA: I really need this water to boil. They've only got seven minutes. MATT: Come on, Olivia. I'm thrilled with the way that the ravioli's turned out. The filling tastes really good. And I'm really happy with the pasta - I think that it looks professional. But none of that matters if my water doesn't boil. And I still need to make the crumb. HARRY: Olivia has put herself through so much pressure trying to make this soda bread for the crumb, and I'm just hoping that's all worth it. I'm really happy with the bread. It smells delicious, and it's nice and crisp on the outside. So I need to whiz up the breadcrumbs with the pancetta. Gotta get that pasta in, Olivia. Yep. It's just gotta go in. But I'm starting to think my water may not boil in time. This is not where I wanted to be. I've just tipped a bit out to hopefully get it to boil quicker. Good job, Zoe. Cooks! Five minutes to go! Come on! ZOE: I'm really happy with the way my ravioli have turned out. They taste good, and they're nice and delicate. CHLOE: How's your water, Zoe? Yeah, it's boiling. CON: Looks good. Good job, Zoe. I know my ravioli won't take long to cook. They'll only need a couple of minutes in the boiling water. MATT: Come on, guys. MILES: Carn, Nidhi! OLIVIA: I check on the water and it's still not boiling. It's got small bubbles forming, so I know it's getting there, but I know that I need to get my pasta in. Good work, Olivia. I'm not sure if we'll get there in time. CHEERING, APPLAUSE Go, Olivia! There's, like, two minutes to go, and I need to start plating. CON: Looks good, Zo. My sauce is...great. (LAUGHS) I think it looks really good. I love the flavour of the speck and the sage. APPLAUSE And then I think... ..'If I was at home, what would I want to eat with this pasta?' And I love parmesan cheese. Parmesan. CHEERING Good job, Zoe! One minute to go! One minute! CHEERING, APPLAUSE NIDHI: It's time for my plating. Come on, Nidhi! But the pasta is not that appealing. So I hope that Marco likes the flavours. I don't wanna let him down. CHEERING, APPLAUSE MATT SINCLAIR: Come on, Olivia! 30 seconds! OLIVIA: I've left the pasta to the last possible moment. Go, Olivia! I toss the ravioli into the burnt butter sauce and plate up as fast as I can. Come on, Olivia. Whoo! HARRY: Come on, Olivia! MIMI: Make sure everything's on there! Whoo! Go, Zoe! 10 seconds! 9! 8! 7! 6! 5! 4! 3! 2! 1! That's it. Time's up. OLIVIA: I'm really happy that I got all the elements on the plate, but I'm worried that in the rush I didn't use enough of my butter sauce. It's really frustrating, because the sauce is sitting there, but I just didn't get it onto the plate. That was exciting, wasn't it? Nice, easy challenge. 60 minutes. Cook the perfect filled pasta with the perfect sauce. Whoever wins this round gets the chance to win that immunity pin. First up, Olivia. CHEERING, APPLAUSE OLIVIA: In terms of meeting the brief, I think the flavours in the dish are really great, but I'm worried that I don't have enough sauce on my plate. The question is, is there a sauce? 1 First up, Olivia. CHEERING, APPLAUSE OLIVIA: I'm really happy that I got all the elements on the plate, but I'm worried that in the rush, I didn't use enough of my butter sauce. Whoo! What have you cooked for us? It is a pumpkin and thyme-filled pasta, bread and pancetta crumb, with a burnt butter and sage sauce. The question is, is there a sauce? And I know we saw you toss your pasta in the burnt butter, but there was a large bowl of burnt butter there. Yeah. Generous with crumb, with sage, with pancetta. You should have been more generous with the butter. But it's pretty. It's a very pretty dish. And the little raviolis themselves look fantastic. What do you reckon, Shannon? Well, from the brief perspective, the ravioli's nice. The only thing is that...what Marco mentioned about the butter - when you add more butter and it actually becomes a sauce, you don't get that greasiness. 'Cause there's a slight greasiness. But look...watching you work, I was like, 'Soda bread? My God! What are you doing?' But actually, you know, I have to apologise to you, because...to put that technique into there, I think that's a great idea. Thank you. This dish tells me a lot about you. It tells me you understand flavour, you understand texture, you understand technique. But you needed the butter to absorb the crumb. Yep. Very clever dish. CHEERING, APPLAUSE I'm kicking myself a little bit. I feel like if I had a little bit more butter on the plate, that the overall comments would have been a lot better. But...to hear that from Marco is... ..yeah, surreal. Nidhi, you're next. CHEERING, APPLAUSE My ravioli hasn't turned out the way I wanted it to be, but I'm hoping that I've done enough to impress the judges. I really want the chance to fight for the immunity pin. Nidhi, what have you cooked? Mushroom, ricotta and bacon ravioli with porcini broth and some sage butter and bacon crumble. GARY: It does look rich, doesn't it? Although, those ravioli aren't the most even. This challenge is about filled pasta with a sauce. So the mere fact you bring a sauce is a big plus in your favour. But for me, the pasta is the weakness, because I think it's too thick. For a challenge when we're looking at technique and finesse, this probably isn't the dish. I like the usage of butter which has floated over your broth. I think that's very clever. But it's not your best dish, I'm very sorry to say, Nidhi. 'Cause I am your biggest fan. I'm sorry. Don't apologise. Thank you. Zoe. CHEERING AND APPLAUSE Zoe, what have you cooked? I've made a roast pumpkin and goat's cheese ravioli with a speck, sage and butter sauce and a macadamia crumb. Look, I love the generous chunks of bacon, and it looks really wonderful. I love it. I absolutely love it. I love it because you've not been shy with the nutmeg. You've sweetened that pumpkin with a bit of honey, which is great, so you've got over that problem. There's enough butter lurking at the bottom of the bowl so we actually get that kind of... (SLURPS) I think it's absolutely delicious. I love the sage, I love the crunch. So for me, that's a cracking dish. Flavour, flavour, flavour. Really good pasta too. Thank you. You know, when I looked at it first, I thought, 'There's not enough sauce.' But when you eat it together, it works brilliantly. Delicious, delicious, delicious. And I like the fact you didn't overcook your bacon to the point where it's gone salty. Really good. Well done. Thank you. Zoe, it's pretty obvious that you have won this challenge. You will be cooking against a top chef for immunity. Congratulations, Zoe. Whoo! I'm blown away. I've just beat two awesome cooks. Shannon, want to do the honours? Course! (LAUGHS) And I can't believe that I'm fighting for immunity now. I'm so proud of myself. So, Zoe, how are the nerves? My stomach is churning, but I'm ready. Brilliant stuff. Well, you've won that right to fight for the immunity pin. But first, you have to beat our guest chef. Our guest chef grew up on the Central Coast of New South Wales. He's worked at Gordon Ramsay's Maze in Melbourne, with Brett Graham at the Ledbury, and the Fat Duck in Bray. He is the current Australian Young Chef of the Year. Please welcome, from Estelle in Melbourne... ..Jake Kellie! I'm blown away. Jake has got so much experience. He's accomplished so much. So it's gonna be tough. G'day. Jake, welcome. You, I think, have got to be one of the youngest chefs we've ever had walk through the door for immunity. How old are you? Er, 24. Wow. You've done an awful lot in that time, yeah? Yeah, it's been a roller-coaster few years, but I've worked under some good chefs and couldn't be in better hands. In terms of your skill set, you do sweet and savoury. I like to tend more on the savoury. Um...not giving too much away, but my training in the modern British kitchens is where I like to stay. Well, today, Jake, you'll be cooking against Zoe. Zoe's shown she has some pretty smart skills in the kitchen, so you have your work cut out for you. I have no doubt about it. (LAUGHS) So, Zoe, what's your strategy for taking on the professional? I think I'm just going to really cook to my strengths and... What are they? Everything. LAUGHTER GARY: So, here are the rules. You've got to cook one dish, whatever you want, from a choice of two pantries, which are behind us. Zoe, you'll have 75 minutes. And you also get to choose the pantry. Jake, because you're the professional, you get 60 minutes. Cool. We'll be judging both of your dishes blind. That means none of us will know who's cooked which dish. Now, Jake... ..in previous years, our guest chef gets to stand here and see those pantries when they're unveiled. Yeah, I've seen that. (LAUGHS) But this year... ..we've taken that away from you. ALL CHUCKLE (WHISTLES) You're gonna go to the storeroom and you'll only find out what you have to cook with once you come back into the kitchen. Jake, off you go to the storeroom. See you soon. So, Zoe, are you ready to pick a pantry? Yeah. Your choices are between... ..French... CHEERING AND APPLAUSE Oh, look at the brioche! Or Italian. CHEERING AND APPLAUSE So, the Italian pantry, full of wonderful ingredients. Mozzarella. Courgettes. Figs. We know you love your figs. Veal, beef, pork. Fantastic. But let's not forget you also have France. Absolutely beautiful, and I'm looking at that beautiful French butter, the cheeses. There's even truffles over there. Gorgeous. Right, Zoe, what's it gonna be? I'm gonna go Italian. I'm gonna go Italian. Great. Italian it is. Fantastic. CHEERING AND APPLAUSE I just can't pass up on the figs. They're a fruit that I've grown up on. Anything to help win an immunity pin today. Zoe, the four of us wish you the best of luck, yeah? Shannon, the kitchen's all yours. Good luck, Zoe. Thank you. CHEERING AND APPLAUSE OK, Zoe. You have 75 minutes. Your time starts now. Time starts. A dish starts to come to mind. You've got figs, lemons. Beautiful. I'm gonna do a dessert. I'm thinking of a...a creme brulee. There's cinnamon, there's vanilla, there's figs. And I think I can create a really nice dessert using these flavours. What, uh, ice-cream are you thinking? Like, a spiced mascarpone. Yeah, beautiful. Well, actually, I've seen some marsala here. I don't know, marsala and mascarpone... I've never used marsala before. Very southern Italian. I'll grab it. I love Shannon's approach to food. I think Vue de Monde's amazing. So it's a priceless opportunity to have Shannon mentor me. OK. Alright, hurry. 125. First thing I do is start by making a creme anglaise base for my mascarpone and vanilla ice-cream. I whip my egg yolks... Very good. ..till they are light and fluffy. Once that's cool, I start to add my mascarpone. My main concern is getting the balance of flavours right. It just tastes too much like vanilla. I add the whole tub of mascarpone. Keep tasting. It's good that you're saying that. Yeah, taste is everything. You're formulating a beautiful Italian dessert here. CHEERING Come on, Zoe. I can taste the mascarpone, I can taste the vanilla, and I'm really happy. I'm starting to think that I've got a chance to win that pin. Go, Zoe! A little bit nervous. Hearing all the guys out there clapping her on, it's starting to get me pumped up. I just want to get out there and get into it. Marco's, you know...everyone knows that he's a god of cooking, so to cook for him is one of the finest moments of my career. I really want to impress him. It's Marco Pierre White. My reputation is on the line. 1 JAKE: I'm in the MasterChef kitchen cooking against Zoe today. She's after an immunity, but I'm cooking for my reputation. This year, they've changed it. I can't see Zoe start her first 15 minutes. So it creates a little bit more pressure for me. Jake, you can come in now. CHEERING AND APPLAUSE Jake. Yeah? Zoe had a choice between French and Italian. She chose Italian. That's alright. So, you've got 60 minutes... Yep. ..to make one dish from the Italian pantry. Your time starts now. CHEERING AND APPLAUSE So, I'm looking at the Italian pantry and I'm gazing through all the ingredients. I see the fresh beans and the baby courgettes. This time of year, they're in peak season. Veal. And I love veal. Beautiful. Alright, I'll start with that. Yeah. So I think I'm going to do a classic veal carpaccio but with a twist. So what I'm gonna do is, on a plate, I'm gonna create stuff over it and then cover it. So, basically, on the base of my plate, I'm gonna have some borlotti beans, some broad beans, some nice little pickled elements. Gonna make a brown butter emulsion. Yes. Gonna get my veal, gonna bash it out a little bit, lightly freeze it and drape it over the top. And that's all you'll sort of see, is this veal. Then when you cut into it, you'll get all the rest of the goodness. JIMMY: I'm just wondering what it's gonna look like over the beans. I'm gonna hide all the ingredients under the veal so it creates a surprise element when it gets to the judges. It's a bit risky, but I think it's gonna get Marco's attention. That's beautiful, mate. That looks great. To start, I butterfly the veal. Why doesn't it look like that when I do it? Uh, meat mallet. I bash the veal out until it's paper-thin. Then I slightly freeze it, and just before I'm about to serve it, I'm gonna torch it. Don't forget that, whatever you do. Turning this dish on its head by hiding the vegetables underneath will create a real element of surprise. Go, Zo! With my ice-cream churning, I get onto my creme brulee. ADAM: Zoe, how are you cooking your creme brulee? Cold-set. Cold-set? To make the cold-set creme brulee, you don't bake it in the oven, you set it with gelatine in the fridge. The risk of setting with gelatine is that it might not set in time. Go, Zoe! Whoo! But this is how I make brulee. Go, Zoe. Nice, Zoe? Is it good, Zoe? Yeah, I like it. Great. Tastes pretty good. I can taste the marsala, I can taste the cinnamon. It's not overly sweet. I think it's going to work. So, a creme brulee to you is something silky, crunchy caramel on the top... Yep. Yep. Normally I caramelise the top separately and then put it on when the brulee has set. But I just won't have time, so I'm going to blowtorch straight over the top. Come on, Zoe. Go, Zo! My mascarpone ice-cream has finished churning. Delicious. Shannon likes it. I'm stoked. I need to get it in the freezer to set. Good job, Zoe. Zoe, it's all about the pin. Jake, it's all about your reputation. You've got 30 minutes to go. Wow. JIMMY: Just a little bit of butter. Everything tastes better with butter. JAKE: So, to create the creamy element for my carpaccio, I'm going to make a burnt butter emulsion. Basically, I'm making essentially like a mayonnaise. But instead of using oil, I'm just burning some butter and I'm just gonna emulsify that. Clever. It's gonna sort of balance it out, I think. CON: Just watching Jake cook is amazing. You know, it's a learning experience watching a professional at work. He's very methodical. He knows exactly what he wants to do. And it just makes me realise how much I have to learn myself. So, it's really important that I get every element right - the acidity, the salt. So I grab some little baby pickled onions, quarter them down, and hopefully, they'll be enough acid for my dish. If it doesn't come together, I might be in a world of pain. Look how organised he is. Wow. Good job, Zoe. I need to move on to my figs. I melt some butter, marsala and some sugar. So, what are you doing with the figs? Making, like, a fig...caramelly with marsala, sugar, butter. I think that's a great idea. I have a taste of my figs. They're sweet, they're firm. I can taste that marsala and they're just delicious. There's a fantastic pantry of Italian ingredients and the judges are expecting great things! There's 15 minutes to go! Whoo! So, I've got 15 minutes to go. I need to do these olives to make an olive crumb to give the dish an Italian feel. I put the olives in the microwave for three minutes to absorb all the liquid and to get them quite dry. JIMMY: Can you hear it? It's, like, crunchy. I get another idea on how to make this dish different, so I run to the pantry and grab a couple of onions. CON: What are you doing with the onions, Jake? I'm gonna make an onion ash. Ohh! Oh, wow! How do you do that? I'm gonna take all the skins off and I'm gonna burn it in the oven. What that's gonna do is give it that little bit of smokiness to the dish and some visual appeal. What are you cooking? I'm doing a marsala brulee with cinnamon... Brulee's in the oven? Brulee... It's a cold-set brulee. Oh, OK. Well, you want to hope it sets. I start to panic. If someone with so much experience is worried about it setting, then I should be worried about it setting also. Oh, it's not set yet. No, no, not set. Not set yet. I'm just worried it'll freeze. I decide I'll leave it in there for at least another five minutes. TRENT: Zoe's got her brulee in the freezer. The biggest concern is that it doesn't set in time. I'm really hoping Zoe can pull it out of the bag. You happy with all your other elements? I want to take this bit of time to think about plating up. It's OK. Don't panic. Beautiful quenelle. Stunning. Great technique. Great, Zoe. Good job, Zoe. I need to have my ice-cream already quenelled and also my figs in a separate bowl so that the dish can be plated by the waiter in front of the judges. This is it! Zoe, Jake, five minutes to go! JAKE: It's time to plate, and this is when all the elements come together. So, I lightly lay down my broad beans, my pickled onions... Looking beautiful. ..my courgettes, followed by a little bit of the emulsion. Am I putting pressure on you standing here? Oh, just a little bit. Good. I'll stay here. JAKE: There's only a couple of minutes to go. I've got to stay focused. Everything has to be perfect. Jake's dish is looking amazing. Yum. I just can't wait for him to put on the final touches of the meat so you can see how it really looks together. ONLOOKERS CHEER, SHOUT AND APPLAUD So, last but not least, the veal. Oh, my gosh. Look at that. JAKE: It's come up alright, I think. I brush the veal with tomato oil for an extra Italian touch. Then I torch it. And now, the moment of truth. I hope the judges understand my little twist and hopefully, it's something that they'll like. Ooh... Wow! Wow! CON: Jake puts a big piece of that veal carpaccio on top of the beautifully presented beans that he's just gone and done. I like it. It's different. It's quirky. I'm not sure what the judges are gonna think of it. It's a bit of a risk. CHEERING AND APPLAUSE MATT: Today is the first immunity challenge. There's only a couple of minutes to go. Jake's dish, it's very modern. You know, it's very minimal. It could go either way. 90 seconds, Jake! Sweet. ONLOOKERS APPLAUD AND SHOUT ENCOURAGEMENT Come on, Zoe! Keep pushin'! ZOE: There's no time left. I have to take my brulee out of the blast chiller and... ..my brulee is set on the edges with a slight wobble in the middle, which is just how I want it. JIMMY: Wow! (LAUGHS) I'm so happy. Whoo! So, I start to caramelise the sugar. HARRY: Hold the lock down and then press the button. I really want a crisp, crunchy, caramelised topping. But I'm running out of time. 45 seconds! It's taking ages to caramelise the sugar. And at the last second, I'm not sure, but... ..I think the gelatine might be melting under the heat. It's too late to do anything now. I just have to keep going and hope it's still set in there. Go, Zoe! Come on, Zoe! OK, this is it! 10 seconds to go! Nine, eight... ALL: ..seven, six, five, four, three, two, one... That's it! Tools down! CHLOE: Well done, Zoe! So, you've got everything inside? Yeah, everything's sort of hidden underneath. So, when they crack in, it'll be nice and warm. That's awesome. ZOE: Jake's dish looks amazing. I'm so nervous. I know the flavours are beautiful. My brulee looks nice and caramelised. I just hope that brulee is still set enough underneath. JAKE: I'm feeling good about what I put up today. I'm just starting to wonder if I pushed it too far. GARY: Ooh! WAITER: Veal carpaccio with brown butter, broad beans and pickled onions. GARY: Wow. This is not what I would have expected. I'm totally...shocked. GARY: (CHUCKLES) Wow. This is when you need tweezers, Marco. GARY: Oh! There you go. Look. Oh, that's pretty. We've got broad beans, we've got borlotti beans. We've got pickled onions and some sort of mayonnaise. Shall we taste? Yeah. Can we? What's interesting - it's two surprises in one. A surprise just seeing the meat and then, when you lift it, there's all those beautiful vegetables. I get where they're coming from in the sense that it's a surprise. But I think if I was to have done that, then I would have shown off the beauty of the vegetables. Marco, you enjoyed it? I can see the cleverness. I like the shock value of it. But it's quite beautiful, in the ugliest sense. As much as I want to fall in love with the idea, because it's very mayonnaisey, I lose some of the freshness of the ingredients that are in there, which is a real shame, 'cause I love the concept of it. My...my head's in two places. If that's the way the cook or the chef wants to express themselves, that's fine. But where's the acidity? Where's the pop? You know, just a squeeze of lemon juice. Shall we score this one? GARY: Yep. Hmm. I'm just excited now because I want to see the next dish. (CHUCKLES) ZOE: I'm so nervous. I just hope my brulee is still set underneath. MATT: Oh, here we go. WAITER: Marsala and cinnamon creme brulee, marsala figs and mascarpone ice-cream. GARY: It's runny. It's changing. It's welling up like a flood. Wow. 1 WAITER: Marsala and cinnamon creme brulee, marsala figs and mascarpone ice-cream. GARY: It's runny. It's changing. It's...like, it's changing as we're talking. It's welling up like a flood. But the ice-cream's sinking. MATT: Yeah, it's ruining the crunch of the brulee top, which is the whole point about a creme brulee. Can I...can I lift some out to have a look? Yeah, let's have a look. It's like a soup. Ohhh, look at that! MARCO: No. Nuh. That's... What a shame. GEORGE: Wow. GARY: Oh, wow. Pass that down. It's a shame, isn't it? Let's see how it tastes. Nice flavours. Great. Lovely flavours. The cinnamon flavour is nice and subtle. Figs with the marsala - lovely combination. The mascarpone ice-cream - smooth and clearly tastes of mascarpone. But that's not a creme brulee. GEORGE: For me, it's just custard with figs. And very nice custard figs. Yeah. Gee. I'm just sitting here confused. Gee! GARY: (LAUGHS) MARCO: This is tough. Right, let's score it, guys. I've got to say, that was, without question, the most confusing tasting of my life. I think we have a battle on our hands. You both look super nervous now, and we can understand that. Zoe, what did you cook? I made the marsala and cinnamon brulee with the marsala figs and mascarpone ice-cream. And, so, Jake, that meant you cooked...? Uh, I did the veal carpaccio with burnt butter, broad beans and pickled onions. So, I suppose you want to find out what the scores are, don't you? It'd be nice. (LAUGHS) Zoe, you first. OK. MARCO: I loved your mascarpone ice-cream. And that generosity of vanilla was sensational. But... ..it wasn't a classic creme brulee. It wasn't set. Sorry. Zoe... ..I scored your creme brulee... ..6 out of 10. Thank you. APPLAUSE Zoe, I scored your dish... ..a 6 out of 10. Zoe... ..I scored your dish... ..a 6 out of 10. MATT: Zoe... ..I scored your dish... ..6 out of 10. APPLAUSE So, Zoe, that means you got 24 points out of a possible 40. So, Jake, that means you need 25 points or more... ..to take out this challenge. Jake, I think it was a very clever dish. But I think, had you reversed it, so that it arrived with all those beautiful colours, all those magnificent vegetables... ..it would have been a completely different dish. I scored you...6 out of 10. APPLAUSE MATT: Jake, um, I loved the bravery of inverting the carpaccio. But...unless you improve on the original... ..it's a miss for me. 6 out of 10. APPLAUSE Jake, I loved the surprise, but I was looking for something else. A hit of flavour, maybe just acidity. I scored your dish... ..a 6 out of 10. APPLAUSE Zoe, you've got 24 points. Jake, that means you need at least 7 points to win. I could understand how this dish could sit beautifully on a tasting menu. And I loved how my attention lit up as the plate got put in front of me. That's why I scored your dish... ..a 7 out of 10. CHEERING AND APPLAUSE Is that relief? Yeah, just a little bit. Yeah. I was getting a bit nervous then. It's tough, Zoe, 'cause this is the first immunity challenge of the competition, so you're really at the very beginning of this amazing learning curve that you're on. So, what you did was amazing. You know what to do next time if you find yourself in the same position. Yeah. And, Jake Kellie, we have to thank you for putting yourself out there. Hopefully, we'll see you again soon. No worries. Thank you for having me. That was a really close call. I was very lucky to get away with the one point today. I'm wiser for the experience and I'm glad I came. Thank you, Chef. Best of luck to Zoe. She could go a long way in this competition. ANNOUNCER: Next time ` it's the first team challenge... If you weren't nervous when you walked through the door, get nervous. ..with Marco Pierre White at the helm. I am wetting my pants. This is pressure beyond anything they've experienced. Four scallop and kingfish! 'Yes, Marco!' ALL: Yes, Marco! Each team must deliver three courses... Where's my kingfish?! ..to a restaurant full of customers. MATT: That's clever cooking. GEORGE: Really beautiful. Ooh, you're gonna have issue with this one. And one individual's mistake... Where's the fish? Where's the fish? Harry! I don't know what to do. ..could send their entire team... They just swam off, didn't they? ..straight to elimination. Captions by Ericsson Access Services